Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      slice         bacon -- chopped
   2      tablespoons   all-purpose flour
   1      large         onion -- chopped
   1                    red pepper -- cut in 1/2" cubes
   1                    green pepper -- cut in 1/2" cubes
   1      teaspoon      garlic -- minced
     3/4  teaspoon      salt
     1/4  teaspoon      freshly ground pepper
     1/4  teaspoon      thyme
     1/8  teaspoon      ground red pepper +/-
   1      14 oz can     chicken broth
                        -- plus enough water
                        -- to equal 3 cups
   1      cup           frozen okra -- sliced
   1      cup           drained canned tomatoes -- chopped
   1      cup           green onions -- chopped
   1      pound         red snapper or catfish fillet -- cut in 1 1/2"
                        -- chunks
   8      ounces        medium shrimp -- peeled and deveined
   3      cups          brown rice -- cooked

Preparation:

Cook bacon in heavy Dutch oven over medium heat until crisp. Drain on paper towels. Reduce heat to medium-low. Stir flour into drippings and cook, stirring frequently, until mixture is deep golden brown, about 12 to 15 minutes. (Be careful not to burn.) Stir in onion, diced peppers, garlic, salt, pepper, thyme and red pepper. Cover and cook, stirring occasionally, until vegetables are tender, 10 minutes. Gradually stir in broth, then okra, tomatoes and green onions. Return to simmer and cook, covered, until mixture is thickened and vegetables are tender, 10-15 minutes. Stir in snapper and shrimp; cook 5 minutes more. Stir in bacon. Serve over cooked rice.